Crockpot Potato Soup {With Frozen Hashbrowns}

close up view of potato soup with shredded cheese, bacon, and green onions.

Crockpot Potato Soup {With Frozen Hashbrowns}

The easiest way to make potato soup from scratch! Rich, creamy, and loaded with flavor, there's no chopping or fussing needed in this delicious soup recipe.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: American, Southern

Keyword: Fall, Slow Cooker, Winter

Servings: servings

Calories: 244kcal

Author: Katie

Equipment

Slow cooker (6 quart or larger)

Ingredients

For the Soup

4 cups frozen hashbrown potatoes with peppers and onions often labeled "Potatoes O'Brien"
3 cups chicken stock
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon granulated garlic
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half & half
¼ cup sour cream

Toppings

½ cup colby jack cheese (shredded)
½ cup cooked crumbled bacon
1 green onion (sliced)

Instructions

Cook veggies in broth and seasoning. Put the hashbrowns, chicken stock, salt, black pepper, and granulated garlic in a 4-quart or larger slow cooker, and mix them well. Cook on HIGH for 2 hours or LOW for 4 hours until the potatoes are soft.
Prepare the roux. When the potatoes are almost ready, melt butter in a skillet or saucepan over medium heat. Slowly add the flour while whisking until smooth. Cook for 1-2 minutes, stirring all the time, to get rid of the flour taste.
Add dairy.Slowly add the half & half while stirring. Turn up the heat to medium-high and keep stirring until the mixture thickens. Take it off the heat and mix in the sour cream until it's all combined. (Optional: If you want the soup smoother, you can use a hand blender or pour it into a regular blender and blend until it's smooth.)
Combine and finish cooking. Add the half & half mixture to the slow cooker with the potatoes. Mix well. Cover and cook on HIGH for another 30 minutes until the flavors mix and the soup thickens.
Garnish. Serve the soup hot, garnished with shredded Colby jack cheese, crumbled bacon, and sliced green onions.

Notes

Make sure to grab a 28-ounce bag of Potatoes O'Brien from the freezer section - you'll have some left over.

If you can't find Potatoes O'Brien, use plain frozen hashbrowns and add chopped bell peppers and onions for extra flavor.

When you're mixing the flour and butter, keep stirring constantly to avoid burning. This will give you a smooth soup base.

Add the half & half to the roux slowly and keep stirring to prevent lumps and make a creamier soup.

You can use diced or shredded hashbrowns for this recipe. If you're using plain hashbrowns, just chop an onion and a bell pepper and add them in with the potatoes.

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